Zucchine in Carpione

Courgettes with Breadcrumbs


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

A Lombard recipe that mimics the fish recipe of the same name. The phrase ‘in carpione’ refers to food that is partially pickled by being cooked in vinegar, or at least has enough vinegar added to raise the level of acidity to the point when fermentation is naturally delayed. Many different kinds of food get treated in this way, not only in Lombardy, but in other areas of north-west Italy, and they reflect a time when refrigerators were not commonplace in every kitchen.


  • 600 g/1 lb 6 oz courgettes/zucchini
  • 60 ml/4 tbsp extra virgin olive oil
  • 2 onions, finely sliced
  • 75 ml/5 tbsp soft white breadcrumbs
  • 45 ml/3 tbsp white wine vinegar
  • Italian bread, toasted, to serve


  1. Trim and discard the ends from the courgettes, then cut them in half lengthways and remove the seeds using a spoon. Cut into chunks.

  2. Heat the oil in a pan and cook the onions gently for 10 minutes, or until softened.
  3. Add the courgettes to the pan and cook gently until completely soft.
  4. Mix the breadcrumbs and vinegar together and stir this mixture through the vegetables. Cook for a further 10 minutes, then serve hot, with toasted bread.